RomanItalian
Zampetti di Maiale
by Marco Rufini · 181K subscribers on YouTube
Classic Roman street food from the 1980s: boiled pig trotters served with a fragrant dressing of parsley, Roman mint, garlic, and chili, then marinated for an hour.
- Cook
- 3h
- Difficulty
- easy
Ingredients
10 items- Pig's TrottersPig trotters, cleaned and hair removed
- Bay LeavesA few fresh bay leaves
- LemonUsed for boiling (whole lemon) and for the dressing (a few drops)
- ParsleyFresh parsley, chopped
- Mentuccia RomanaRoman mint (can substitute with regular mint if unavailable)
- Garlic1 clove, chopped
- Chili PepperFresh red chili, to taste
- Extra Virgin Olive OilExtra virgin olive oil, to taste
- SaltSalt, to taste
- PepperBlack pepper, to taste
Method
- Using a blowtorch or gas flame, burn off any hair from the trotters.
- Place bay leaves in cold water and add the trotters.
- Squeeze lemon into the pot and bring to a boil.
- Cook for at least 3 hours until the trotters are tender.
- Prepare the dressing: chop parsley, Roman mint, chili, and garlic.
- Add lemon juice, olive oil, salt, and pepper. Mix well.
- Once cooked, let the trotters cool down.
- Put the cooled trotters in a bowl.
- Add the dressing and massage with your hands to season.
- Cover with plastic wrap and refrigerate for about 1 hour.
- Serve.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
